Photo of Quinoa pilaf by WW

Quinoa pilaf

6
6
3
SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
30 min
Serves
8
Difficulty
Easy
Here's a Passover recipe that’ll add wonderful variety and flavor to your typical starchy side dishes. You can try it with chopped dates and pecans, too. Quinoa is a great substitute for any grain that has a lot of proven health benefits. If you've never cooked with it before, you need to rinse it first to get rid of its coating, called saponin, which can taste bitter. Simply place the quinoa in a fine-mesh sieve and rinse under cold running water until the water runs clear. Drain the quinoa well before proceeding with the recipe. You'll love how delicious it tastes topped off with some pistachios and fresh cilantro.

Ingredients

Vegetable oil

1 tsp

Uncooked shallot(s)

2 small, minced

Garlic clove(s)

1 medium clove(s), minced

Uncooked quinoa

1½ cup(s), rinsed (unless pre-rinsed)

Raisins

½ cup(s), chopped

Ground cinnamon

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Canned chicken broth

3 cup(s)

Salted dry-roasted pistachio nuts

cup(s), coarsely chopped

Cilantro

2 Tbsp, fresh, chopped, or more to taste

Instructions

  1. In large nonstick skillet, heat oil over medium. Add shallots and garlic and cook, stirring occasionally, until shallots are translucent, about 3 to 4 minutes.
  2. Add quinoa and toast for 1 minute. Stir in raisins, cinnamon, salt, and black pepper.
  3. Pour in broth and bring to boil over high heat. Reduce heat to low and cover. Simmer until quinoa bursts skin and is tender and liquid has absorbed, about 20 minutes.
  4. Cover quinoa and set aside for 5 minutes. Uncover and fluff quinoa with fork. Repeat several times as quinoa will become lighter as it cools. Just before serving, sprinkle with pistachios and cilantro.
  5. Serving size: about 1⁄2 cup